blt pasta salad by maggie
This is my rendition of the BLT Pasta Salad. It's quick and easy and more importantly it tastes like more ! You can prepare and eat it right away or prep it and chill for a few hours to overnight then serve. I dress it lightly with Ranch then at serving time hubby adds blue cheese to his for what he calls awesomeness. Serve it during the cool weather with a nice hot bowl of clam chowder or just slice up a crusty baguette and enjoy a light and refreshing warm weather meal.
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yield
2 serving(s)
method
No-Cook or Other
Ingredients For blt pasta salad by maggie
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4 oztri color spiral pasta
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6 slicebacon - cooked crisp and chopped
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2 cshredded lettuce
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12cherry tomatoes - all red or mix red and yellow
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3/4 cshredded sharp cheddar cheese
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1/4 cshredded pepper jack cheese
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1 tspdill weed
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6black olives - sliced
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1/2avocado - chopped or sliced
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1/4 cranch dressing
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salt and pepper to taste
How To Make blt pasta salad by maggie
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1Cook the pasta according to package instructions. Drain well then chill in the refrigerator while you prepare the remainder of the salad.
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2You can cut the bacon prior to cooking or cook it whole then chop - whichever is easier for you. Cook the bacon over medium heat until it is nice and crispy but not burned. Drain well on paper towel and set aside.
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3In a large bowl combine the shredded lettuce, cherry tomatoes, shredded cheeses, dill weed, olive slices and avocado. Gently stir to blend.
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4Add the chilled pasta to the salad and gently stir to combine.
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5Pour the dressing over top of the salad and gently stir to coat.
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6Cover and chill until you are ready to serve. Garnish with chopped bacon, add salt and pepper to taste then serve with a bowl of soup or just a nice crusty baguette.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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